Pumpkin Bread Pudding with Caramel Rum Sauce

Transform your fall dessert repertoire with this irresistible Pumpkin Bread Pudding with Caramel Rum Sauce. Made with cubes of buttery brioche or challah soaked in a spiced pumpkin custard, this cozy dessert is baked to golden perfection with a tender, pudding-like center. What truly elevates this dish is the luscious caramel rum sauce, made from dark brown sugar, heavy cream, and a splash of rum, adding a rich, buttery decadence to every bite. Perfect for holiday gatherings or cozy evenings, this recipe delivers warm autumn flavors of cinnamon, nutmeg, and ginger with every spoonful. Easy to prepare in just over an hour, this comforting dessert not only satisfies your sweet tooth but doubles as an elegant treat for entertaining.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 8 cups Day-old bread (brioche or challah preferred)
• 1 cup Pure pumpkin puree
• 2 cups Whole milk
• 1 cup Heavy cream
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 4 large Eggs
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 2 teaspoons Vanilla extract
• 0.5 cup Unsalted butter
• 1 cup Dark brown sugar (for caramel sauce)
• 0.5 cup Heavy cream (for caramel sauce)
• 2 tablespoons Rum
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2

Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.

Step 3

In another bowl, whisk together the pumpkin puree, whole milk, heavy cream, granulated sugar, brown sugar, eggs, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract until smooth and well combined.

Step 4

Pour the pumpkin mixture over the bread cubes, gently tossing to ensure all the bread is coated. Let it sit for 10 minutes, allowing the bread to soak up the custard.

Step 5

Transfer the bread mixture to the prepared baking dish, spreading it out evenly.

Step 6

Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the custard is set. Check by inserting a knife into the center; it should come out clean.

Step 7

While the bread pudding is baking, prepare the caramel rum sauce. In a medium saucepan, melt the unsalted butter over medium heat.

Step 8

Stir in the dark brown sugar and heavy cream, bringing the mixture to a gentle boil. Continue to cook while stirring for 2-3 minutes, or until the sauce thickens slightly.

Step 9

Remove the saucepan from heat and stir in the rum and salt. Allow the sauce to cool slightly before serving.

Step 10

Once the bread pudding is done baking, let it cool for 5-10 minutes before serving.

Step 11

Drizzle the warm caramel rum sauce over individual servings of bread pudding and enjoy!

Nutrition Facts

Serving size	(3700.1g)

Amount per serving	% Daily Value*
Calories	10603.1

Total Fat 396.9g	0%
Saturated Fat 213.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 2251.0mg	0%
Sodium 10744.3mg	0%
Total Carbohydrate 1416.1g	0%
Dietary Fiber 55.8g	0%
Total Sugars 641.9g
Protein 236.0g	0%

Vitamin D 378.7IU	0%
Calcium 2050.1mg	0%
Iron 54.4mg	0%
Potassium 3842.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 9.3%

Carbs: 55.6%